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if any ingredient deserves justice, it’s tofu. people keep trying to make it a meat substitute and then complaining it’s not as good as meat.
I’d argue that tofu is way better than most meats.
I really like tofu too! It’s great as it is and I would rather eat it than meat, but for me at least meat is FAR better / tastier than tofu. But like I said despite I love meat, I avoid eating it the best I can. So give me the tofu and Thanks for arguing it’s better.
I love tofu, I don’t love cooking it (unless it’s scrambled).
Now soy curls? There’s an award winning ingredient.
Or fry it to oblivion. I constantly make this mistake when I order takeout, in my mind they just put tofu pieces into the sauce, but no, it’s always that soggy overfried tofu.
I like soggy over fried tofu tho…
Yeah but that fried tofu becomes soggy inside sauce, that’s what I meant
Mf telling us to stop framing cauliflower in the context of different food n calls it albino broccoli, smh my head
Broccoli, Cauliflower, Kale, Cabbage, and Brussels sprouts all evolved from the same plant species: The Wild Mustard Plant. Farmers in different areas just chose to selectively breed different portions of the same plant. Broccoli was bred from choosing large buds and large stems. Cauliflower was just the flower bud. Brussels sprouts, Cabbage, and kale were all leaves from different portions of the plant.
So albino broccoli is really a pretty close description.
Not only that, but they are the same species (different cultivars): https://en.m.wikipedia.org/wiki/Brassica_oleracea
Also, obligatory xkcd: https://m.xkcd.com/2827/
“shaking my head my head”
Turns 360 degrees and walks away
skibidi toilet
Nothing personnel kid.
Cauliflower is delicious in all those forms and if you can’t handle that, eat it however you want.
No, it wants to be roasted and covered in cheese sauce.
same tbh
I’m fat, so salads are not my favorite, neither I’m vegan, BUT for me deep fried crispy Cauliflower is better than chicken wings
This is the thing that really bothers me about the cauliflower substitutions - that it’s being used as a substitute for foods that are meant to offer macronutrients. Cauliflower on it’s own has extremely low calories. It’s meant to be eaten for it’s micronutrients and unique plant compounds. It does not provide enough macros to sustain a person, so if someone were eating a lot of cauliflower in place of their macro-sources they would be putting themselves into a starvation state.
However if any forms of fat and oil are used in it’s preparation, then it might no longer even have the weight loss benefit that might come from that.
Being fat has nothing to do with liking salads. You probably just don’t know how to make a good dressing!
So many people I think don’t like salads because they don’t like ranch dressing and in America is ubiquitous. The runners up being blue cheese (moldy ranch) and thousand island (ketchup ranch) don’t help.
Actually though the thought of eating a salad with ranch makes me ill. Like, ranch is a dip it is not for drowning my delicious greens in it. Creamy dressings in general (except for Ceasar) are just not the thing.
Plus, salads can be calorie dense too!
Fr fr, I like the cauliflower wings as well.
I just got food poisoning last weekend from cauliflower wings and I still support tf out of this take. I will never eat at that same place but my love of deep-fried cauliflowers does not abate!
I’ll say it, cauliflower is the worst brassica. Brussels sprouts are fantastic with just a little oil and parm, but I’ve never had a good cauliflower.
I’m pretty tolerant of most foods but Brussels sprouts are disgusting. It’s one of the dozen or so foods I dislike, and despite trying every couple years, they’ve never caught on for me. They remind me of cabbage which is another one of the dozen. Oddly, I really enjoy fermented cabbage be it sauerkraut or kimchi. Cauliflower is decent but I’ll agree it’s pretty bland at best.
Have you ever had oven roasted cripsy edges garlicky Brussels sprouts?
I haven’t, but I’d try. I know people love them, I just haven’t ever gotten into them myself. I keep coming back to try things I haven’t previously liked, as I’d like to know what other people like about them. It’s how I’ve whittled down what I don’t like to about a dozen things.
If you haven’t tried oven-roasted brussel sprouts, you’ve probably been getting badly cooked ones. There’s really only 2 ways to cook brussel sprouts; roasted or incorrectly.
With little nuggets of honeyed bacon.
Agreed, It’s so bland on its own. That’s why it’s a great substitute for rice or chicken or whatever, because you only taste what you add to it. People don’t like cauliflower, they like batter, sauce, seasonings, etc
Exactly. Sometimes you require only a texture and cauliflower runs the gamut from crunchy to creamy. I don’t want to stock my fridge with 400 ingredients and let indecision lead them all to the dumpster, so a daily driver like cauliflower is incredibly useful. Learning to mix colors is fundamental to painting. Same premise here.
If you’re not drenching it in home made cheese sauce, then you have given it a real try.
Slice cauliflower into thin wedges, olive oil and lemon pepper, and grill it like a steak, and your life is good.
Cabbage is the best brassica though. Very slowly braised in the oven with olive oil and salt and pepper, until it just melts in your mouth.
Dead serious. This is the cauliflower steak technique: https://www.wholesomeyum.com/cauliflower-steak/
The cabbage I just chop into small pieces and toss with EVOO, salt and pepper and throw into the oven for an hour or so. There are more complex recipes like this too: https://www.feastingathome.com/braised-cabbage/
Add turmeric, chili powder, cumin powder, some garam masala then grill or braise it
Are you telling the truth? Where can I find such recipes?
Cauliflower: https://www.wholesomeyum.com/cauliflower-steak/
The lemon pepper is my own addition.
The cabbage is really a non recipe in that I chop it, toss it in olive oil salt and pepper, and slow braise until it just kind of melts in your mouth. There are more detailed recipes too: https://www.feastingathome.com/braised-cabbage/
Ironically, Cauliflower has even less say in becoming wings than a chicken.
I use it as an ingredient for a biological weapon. The farts are silent and deadly after eating one.
Well I mean it’s already borderline toxic and deserves to be treated as such.
What?
If someone suprised me with cauliflower rice, I’d be at risk of throwing that bowl at the wall.
It really pretty good if you cook and season it well
Hey if you like it, im happy for you, but if you bait and switch carbs on me, I’ll go full king kong.
The only good cauliflower is a breaded and deep fried cauliflower
